Nolla

Nolla is headed by three chefs: Albert Franch Sunyer from Spain, Carlos Herniques from Portugal and the Serbian cook Luka Balac. All three were bothered by the amount of waste produced in the restaurants. Together they wanted a restaurant where good food goes hand in hand with sustainability and no-waste! Nolla is Finnish for 'zero'. All the ingredients they use are sustainably grown and come from local farmers, fishermen and artisans. The menu features original minimalist dishes with a Spanish touch here and there and, above all, a great wealth of flavour, especially in the vegetable preparations.